Thursday, 8 March 2018

The Belmont Stew

You might recall the traditional recipe I shared for proper Irish stew?

Well, I'm cooking it today.

Here is my method and list of ingredients:-
1 lb lean lamb pieces;
1 lb onions;
1 lb carrots;
1 lb potatoes;
salt & pepper;
pinch of thyme.

  1. Place mutton with thyme in pot and add cold water to cover.
  2. Bring slowly to the boil and simmer for one hour.
  3. Add vegetables, all peeled and roughly chopped.
  4. Season (I add one teaspoon of salt at first, and pepper).
  5. Continue cooking until vegetables are tender.
  6. Adjust seasoning. 
The lamb - which I trim well - is cut into pieces, placed in the sauce-pan with about half a teaspoon of thyme, covered with cold water, brought to the boil, and simmered for one hour.

Next I add the roughly chopped vegetables.

This has to be one of the tastiest, simplest, healthiest, most nutritious stews.

Using this method the lamb is very tender, and the water it is simmered in becomes a liquid stock, in fact.

I do cover cover the pot initially, though prefer to keep the lid off because condensation generates too much water (though this can be reduced at a later stage).

Simply simmer the stew and turn the ingredients occasionally.

It takes several hours.

Don't rush it.

First published in January, 2014; modified 2018.

1 comment :

Unknown said...

Tim elegant so simple will try your way. Interim, herewith my version francais as prepared aboard my yacht in Binic during the Festival du Morue, it commemorates. celebrates the return of the cod fishermen from the Northern Isles. Bloody cod everywhere so decided to buck the with compliments le viande a la mode d'Ireland.

IRISH LAMB OR MUTTON TEW WITH BACON BONES. . (quantities au choice) viz: ONIONS chopped:semi-fine. Carrots (chopped) sauté lightly in salted butter and dash of best oil. Add mix: (all one pinch) mortared pureed celery juice-(half teaspoon); ground black pepper; fresh nutmeg; mortared rosemary, and stir into onion/carrot sauté. Immediately add cubes mutton or lamb, (some fat will improve the quality of the meat) dusted with corn flour and stir all scraping any residue from bottom of utensil. add half teaspoon Lea&Perrins of similar stir again and quickly add one/two? glass rough red cooking wine, keep stirred and add...bacon rib bones (3/4) depending on amount meat and vegetables being used. allow five minutes fast simmering and ad good stock (lamb for preference) reduce heat and simmer for as long as you like. Lamb may be stewed for and hour or more the longer the better, on as low a hob or fire as possible or in a slow cooker...the longer the better but a good eye needs be kept on the stew and if in danger of drying small amounts of stock (or wine or mixed) may be added if required. If using mutton, really long moist slow cooking is indicated with commensurate moistening throughout. Bon Appetit, mes enfants